1 litre milk
100g caster sugar
zest of 2 oranges
Zest of 1 lemon
1 cinnamon stick (I used a pinch of cinnamon powder)
1 vanilla pod, split and seeds scraped out (I used vanilla paste)
100g risotto rice, washed
1 egg yolk
200g double cream (I didnt use as much as this)
1 tsp of orange flower water (I used Rosewater)
A pinch of saffron
2 tbsp of fresh green pistachios, finely chopped
The seeds from half a pomegranate (I didnt have these)
1 tsp of dried rose petals
6 medjoul dates, finely chopped (I didnt have these)
Combine the milk, sugar, cinnamon stick, orange flower water, orange and lemon zest, vanilla pod and seeds and rice in a large heavy-based saucepan and set over a medium heat.
Remove from the heat. Whisk half of the cream with the egg yolk and then stir this into the hot rice with the saffron and dates and set aside to cool completely.
Whisk the remaining cream until thick and then stir it into the rice. Chill until cold.
To serve, spoon the rice into bowls and sprinkle with the almonds, pomegranates, rose petals and pistachios.